Above is a scene from our Italian cooking event with our friends Giovanni & Stefania in December. Fabulous people, fabulous food, creative cooking. We began the morning with coffee and a quick hello, then jumped right into cooking together. Giovanni and Stefania made beautiful gnocchi with three sauces, a playful salad, and then the custard tart that I had no room for, but was so light that I somehow, managed the whole piece without feeling more full! How’d they do that???
That’s Giovanni in the photo rolling out the tender Gnocchi, and Giuseppe – the olive oil man – in the background. (Speaking of Giuseppe, we had hoped to do an olive oil tasting in early 2015, but it wasn’t a good year for Giuseppe’s olives in 2014, so we are holding off on that. However we are planning another event – Trinidadian cooking anyone??)
My heartfelt thanks to all that made this possible – Sarah for your beautiful home, Idit for being photographer, and of course Giovanni and Stefania for coming all the way from Tuscany to share their wonderful cooking expertise and more importantly, their warm and open spirit. And thanks to all that joined in. We had a wonderful variety of people who were helpful as well as patient and understanding. After arriving at 9am, we still hadn’t eaten at 1pm, but I tell you, it was worth the wait! Oh…and the wine was lovely. From Denner – a Chianti and a couple of Brunellos di Montalcino…it was a fine meal!
More pix from this event coming soon – keep an eye out. Also should you find yourself in Tuscany and want to find a warm and wonderful place to stay…check out Giove’s Way - their terrific bed and breakfast in Montalcino – complete with amazing hosts. Go and see for yourself. Cooking classes, hiking, wine tasting…and spectacular views of the rolling hills of Tuscany. Nice to think about on a winter’s day in Basel…
Ok these are so easy and so tasty – my family loves them and guests too. Have your treats without the guilt! These are sweet and caloric but they are good calories – far from the empty calories of most candy bars (More info on dates here).
Almond Butter Dates with Dark Chocolate
*I make my own almond butter by just taking almond meal (easily available in Switzerland at Coop and Migros) and blending it with a non flavored oil, (grape seed works well) a bit of honey and salt to taste. Delish and easy!
Just cut the dates in half and take out the pit. Fill with almond butter and add two small pieces of dark chocolate to the top. That’s it! Oh, freeze if you like. I love them frozen. These are not only good for dessert, but also just as a snack when you are craving something sweet.
Maria Wilson, who introduced me to this lovely recipe, says they taste like frozen SNICKERS® to her – to me they just taste amazing! Try them for yourself and please let me know what you think!!!
Schedules are busy, so we have postponed this event till next fall. In September, join Chef Philippe Bamas of Restaurant & Bistro Sonne in Bottmingen for a morning of cooking and an evening of finest dining. Originally from Provence, this innovative French chef now delights diners in Basel lucky enough to find him. Find him I did, and after happily eating there on several occasions, I met the owner and chef, and well, here we are!
10 of us will cook together with Mr. Bamas on Saturday morning for several hours. Then we get to go home, rest and tidy up (hey let’s make it a DUGO night – Dress Up, Go Out!) and go back to the restaurant with the guest of our choice to enjoy together what we have prepared.
Cook & Dine Package
–Cook with Chef Bamas for 4 -5 hours on Saturday morning/afternoon (Get ready to work.)
Just eating for two at this fine restaurant would cost around 300 Chf. For only 100 Chf more, you can learn from and cook with the master and have an incredible meal for 2 including a glass of wine with each course – all for 400 Chf.
The philosophy of Sonne Bottmingen:
“If you want to treat your guests to food of the highest possible standard, then using fresh, high-quality ingredients goes without saying. However, freshness alone will not bring that happy smile to people’s faces that tells the chef he has got it right.
Philippe Bamas’ roots lie in picturesque Provence. His cooking style has also been inspired by his travels all over the world. The result is light, delicate dishes that never cease to surprise: they are unmistakeable and sophisticated. At the Sonne Bottmingen, Philippe Bamas looks forward to delighting you with his passion for the very best.”
And now, to further inspire you and whet your appetite, here’s a link for the menu…Cook&Dine-menu. (Note it includes foie gras, tuna and more, fish as the main course and a decadent chocolate dessert!)
And to learn more about Philippe Bamas another link…Philippe Bamas info.
This is an incredible opportunity to work with an up and coming chef who happens to live in our own back yard. Don’t miss your chance to join this unique class. If you are interested please contact me as soon as possible to hold your place with a 100 Chf deposit.
What a way to
As the holidays approach I am looking forward to sharing my handmade, by my own hands, foie gras! What a treat it was to go and spend time with Monsieur Marcel Metzler of La Boutique Canoie in Gueberschwihr. He and his family welcomed us with open arms and incredible food!
On Friday evening we had a sumptuous meal at his restaurant, Le Goldert, complete with three types of foie gras; duck, goose, and a combination of the two. Amazing. And a perfect way to prepare us for the morning class.
After stuffing ourselves with incredible food and wine we wandered (or did we roll? It was downhill!) to our lovely apartments. The next morning we had a bit of coffee and treats together and then we were ready!
We headed upstairs from the Boutique and began with a history of foie gras, including details of how the geese and duck are fed (FYI They are not force fed, in fact, Monsieur Metzler says that only makes sick animals, not good foie gras), and then how the livers are harvested and delivered to him ultra-fresh.
(Just recently I heard a great story on This American Life about foie gras and the way it is made, and indeed how it doesn’t work to force feed the birds, but instead to care for them tenderly. I invite you to listen to this story and leave a comment here after listening. This story goes right along with everything that we learned from Monsieur Metzler.)
After that things moved pretty quickly as you can see…
We listened, we learned, we cleaned and prepared our foie gras. Wanna learn yourself? Get yourself to La Boutique Canoie or join us for the Expat Kochen class next year. I am so looking forward to it!
Next Candy was bestowed with the “top chef” crown. Way to go Candy!
After that we went to a wine tasting at Domaine Bernard Humbrecht for more deliciousness while our foie gras was cooking. No fun at all, can you tell?
Gathered our things from the apartments and then headed back to La Boutique Canoie so we each could bring home our homemade, handmade foie gras…along with big smiles!What a wonderful 24 hours in Alsace. (I must admit that I liked it so much I stayed till over so I got 48 hours or so – glorious!) Thanks to all the participants. And here’s to doing it again next year!
With that I wish you all happy holidays and a fabulous start to 2014. Cook with love, eat well, take time to enjoy your food and your loved ones. See you next year!
Recently when wanting a “different” salad, I saw that I had some baby romaine lettuce and thought of grilling it, but the weather wasn’t cooperating. Have you heard of or tried grilling lettuce? I know, sounds kind of odd, and perhaps it is, but then isn’t anything that is new odd, at least for a while? Anyway, I have grilled lettuce and loved the slightly roasted flavor that results for the whole salad.
However, as I said the weather wasn’t cooperating. So plan B (I often end up liking plan B much better than plan A. You?) it was. I began by caramelizing lots of onions in olive oil and a sprinkle or two of salt. I had bought a huge bag and they weren’t lasting so I needed to use them, and caramelizing is always such a great solution. Not only do you end up with an onion jam that is a great accompaniment for so many things, you also get to enjoy the smell as you cook them – marvelous!
Once the onions were nicely yellowing I put half of them into a jar for later use, and then added some dried chopped figs to the mix. (In Basel is the season for those lovely ones from Spain, available at Coop and Migros)
After sautéeing them for about 7 minutes, I deglazed the pan with some sherry, and took the onions and figs out of the pan and set them aside. Then I added a bit more olive oil (about a tablespoon) and put the cut romaine lettuce, cut side down, into the pan and left for about 5 minutes, until the cut side was just beginning to brown.
I flipped them over and moved them around so that all the lettuce could get those lovely browned bits on the bottom.
And that was about it. I did slice and add some avocado to the mix. You can do the same, adding whatever you have on hand that sounds good. Plate the salad individually with the onion fig jam on top, and then drizzle with balsamic or balsamic crema (buy or make). This salad was a big hit, and other than taking the time to caramelize the onions (which should never be rushed, but can be done ahead of time), was quick.
This is a very satisfying salad, especially as the weather turns cold. Let me know if you try it.
An overnight getaway, dinner, learning foie gras preparation, wine tasting, hiking around a beautiful and yet, not so well known Alsatian town? WHO’S IN?
After years of organizing events in the Basel area I am happy to announce the first ever Expat Kochen Field Research Class. The topic: FOIE GRAS. The place: Gueberschwihr. Gueberschwihr, about an hour from Basel, is a charming little gem of a town. At first glance you might pass it by, but you would miss a lovely spot with cobblestone streets, traditional Alsatian architecture, and warm, inviting people.
Surrounded by vineyards and spectacular views, on Friday night we will dine at the Restaurant le Goldert where our meal will be prepared by Marcel Metzler, chef and Artisan Createur de Foie Gras. We will spend the night at a nearby Gite, or bed and breakfast within stumbling distance of the restaurant.
Saturday morning after breakfast we will attend Mr. Metzler’s Foie Gras Class, where we will learn how to clean and prepare duck liver for foie gras. Next comes wine-tasting/food pairing class in the village, followed by some free time while the foie gras cooks. You can grab a picnic and hike to see the spectacular views, wander the town and continue wine-tasting, or just sit and soak up the ambience.
By late afternoon our foie gras will be ready for pickup. We’ll meet at the Goldert restaurant for afternoon coffee or tea, grab our goodies and be ready to go. Unless you aren’t ready to leave, in which case you are welcome to arrange to stay for Saturday night as well and make a fabulous weekend getaway out of it!
THE DATES: NOVEMBER 15 – 16, 2013
Price: 350 Chf per person. Early Bird Discount of 50 Chf available to those who sign up and arrange deposit by October 15!
Email me for the details. 10 people max for this excursion — (only 7 spots left). Sign up soon!
One week after we visited the Sri Lankan kitchen we found ourselves (some of the same Basel foodies, some different) in Rocio’s warm, inviting Mexican kitchen. The counters were filled with chips, salsa, cucumber and carrot slices sitting in a bed of sea salt, sprinkled with chili powder/salt mix. Beautiful, delicious, a little different = fabulous. We all began chopping the vegetables for the veggie and chicken fajitas that were to come. Conversation flowed along with the tangy hibiscus iced tea.
In what seemed like about 5 minutes, we were all sitting round the table helping ourselves to fajitas with a creamy spicy sauce (adding the sour cream into the sauce was a brilliant touch!), topped with beautiful guacamole and pico de gallo. Once again, my mouth was happy. I think it must be the spice and varied flavors that my mouth craves.
I was struck by how simple and delicious it was. Sometimes I get caught up in doing things the hard way, but here simplicity reigns supreme. A great reminder for me. This is such an easy quick meal anytime. For me it makes a perfect Friday night dinner. After a busy week here is an easy one dish meal that pleases all, is simple to prepare and clean up. Perfect.
Here is the recipe. Try it and see how it works for you and your clan!
Enjoy your food,
P.S. Special thanks to Abi and Rocio for sharing themselves and their kitchens for these Foods of the World events! Next time Tapas!